Egg smørrebrød with chili cress and mayonnaise
The Danish classic, lifted by the rounded heat of chili cress. Simple enough for the lunch buffet, sharp enough for the menu.
Prep
15 min
Cook
10 min
servings
4
Difficulty
Easy
Ingredients
- 4 slicesgood rye bread
- 6eggs, boiled 8 minutes
- 4 tbspmayonnaise
- 1 traychili cress
- flake salt and freshly ground pepper
Microgreens in this recipe
Method
- 1
Boil the eggs for 8 minutes, cool in cold water and peel.
- 2
Spread the rye bread with a thin layer of mayonnaise so the eggs stay put.
- 3
Slice the eggs and shingle them across the bread.
- 4
Pipe a line of mayonnaise over the eggs, season with salt and pepper.
- 5
Snip the chili cress straight over the smørrebrød just before serving — be generous.
Chef's tip
Cut the cress with scissors straight from the tray at the table — freshest, and a small performance for the guest.